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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 179.8
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 417.8 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 8.1 g
  • Protein: 5.6 g

View full nutritional breakdown of Roasted Tomato Soup calories by ingredient
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Roasted Tomato Soup

Submitted by: VPLMOO

Introduction

Throw it all in a pot and hope for the best. Throw it all in a pot and hope for the best.
Number of Servings: 4

Ingredients

    12 large tomatoes
    8 cloves of garlic
    2 large onions
    one fresh red chili
    1TBS Olive oil
    3 Oxo cubes and three cups of water or three cups of any kind of stock.
    4 Bay leaves
    1TBSP Paprika
    Salt and Pepper to taste.

Tips

You can add any vegetable, any spice, any stock. Whilst more time consuming than just using a pan on the hob I find this soup tastier.


Directions

Cut tomatoes into quarters, take out the hard bits and green bits.
Slice the onions.
Peel the garlic.
Chop the chill.
Throw it all in an oven proof dish, add olive oil, stir.
Add salt and pepper.
Cook for about 40 mins medium heat.
When ready transfer veg to a large pan.
Add three cups of stock (I used three vegetable cubes and three cups of water).
Add 4 Bay leaves.
Boil.
Add salt and pepper to taste, leave to simmer for about half an hour.
Turn off pan, remove bay leaves,
Leave pan to cool then blitz the veg into a soup. I use a hand blender but you can use a liquidizer (make sure soup is cool before blending).
Return back to the pan heat when ready.


Serving Size: serves four very well

Number of Servings: 4

Recipe submitted by SparkPeople user VPLMOO.






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